Crispy Mixed Vegetable Pakora
- نباتي
- هندي
- 30 min
- Serves 4
Golden, crunchy pakoras of onion, potato and spinach in a spiced gram flour batter, fried in Nitra Cooking Oil. A classic tea-time and monsoon-season snack.
طريقة التحضير
- 1
Prepare the vegetables
Toss the onion, potato, spinach and green chillies in a large bowl with a pinch of salt and leave for 5 minutes so the onion releases a little moisture.
- 2
Make the batter
Add the besan, rice flour, ajwain, turmeric, chilli powder and salt. Mix, adding water a spoonful at a time, until a thick batter coats the vegetables.
- 3
Heat the oil
Heat about 5 cm of Nitra Cooking Oil in a deep pan over medium heat until a drop of batter rises steadily to the top.
- 4
Fry in batches
Drop in loose spoonfuls of the mixture. Fry in small batches for 4 to 5 minutes, turning occasionally, until deep golden and crisp.
- 5
Drain
Lift out with a slotted spoon and drain on kitchen paper. Let the oil come back to temperature between batches.
- 6
Serve
Serve hot with green chutney and a cup of tea.
Keep the oil at a steady medium heat. If it is too hot the pakoras brown outside and stay raw inside; too cool and they turn oily.